Hi guys, this is Amanda
Last time
I introduced a quick way
to prep breakfast and lunch for a week
Today I am here to help you prep your week’s dinner
I consider dinner as the most important meal of the day
After a long day at work
I wouldn’t want to have a light meal
So I don’t prepare dinner the same way I do with breakfast and lunch
I don’t prep dinner and have it frozen
Imagine coming back to work
And having frozen food for dinner
It’s just not ideal
So I prep my ingredients in advance
So that I can cook fast when I get home
today
I go grocery shopping once a week
So that in 15 minutes I can cook
A warm dish
Here’s a recipe for 2 meat dishes and 1 vegetable dish
Ingredient prepping
To save time and cook effectively
It’s crucial to prep your ingredients in advance
Especially with meat dishes
It’s good to prep them in bulk and have those frozen
Or if that’s too much work, prepare pre-sliced beef
Salt sugar rice wine white pepper oyster sauce egg whites and cornstarch
Mix them up nicely and leave aside
Divide the mixture into meal-size portions and freeze them
Minced pork is a must-have ingredient in my fridge
It’s a very versatile ingredient
Salt sugar white pepper Sichuan powder and rice wine
Mix minced ginger green onion corn starch egg and some sesame oil
Divide this just like the meat mixture
Rest in fridge
Cod is also a very easy-to-use ingredient
It’s sold in a pre-prepped package
Make a sauce with miso bean paste, rice wine, and sugar
Apply it all over cod
You can use the same recipe on salmon
Put this in the fridge as well
Frozen shrimp is just as convenient
You don’t need to do anything else with these
Tonkatsu is easy too
You might think it’s hard because of the deep frying
But with simple steps, it’s actually pretty easy
Beat down some pork with the back of the knife
Salt pepper ginger and some green onion
Apply evenly on both sides and let it sit for a while
Lightly dust off once it’s been there for a while
Follow the same routine as regular tonkatsu. Sprinkle flour and egg layers
Deep fry trio
Now put it in this plastic ziplock bag
Don’t push it down too hard though
Rest it in the fridge
And lastly, chicken
I like to use all parts of the chicken separately
Chop down chicken breast in bite sizes
Put sugar egg whites soy sauce rice wine pepper and corn starch
Now this will taste really good and soft later on
Fridge well
Repeat the same with chicken legs and wings
Sprinkle some salt sugar curry powder
I’m saving this part for a curry later
So we don’t need a ton of spices for now
Rest in the fridge
With these chicken bones, we’re turning them into chicken broth
Just gotta add some green onion, pepper, and ginger
Don’t throw this part out just yet
Save all of this small debris
It’s quite some quantity
If you’re not gonna finish the soup or chicken in a few days
You could fridge these too
For myself, I’ll be having them tomorrow
So I won’t fridge these
Select a reasonable, half-cooked ingredient
Now the ingredients are all prepped
Another way to save time is to use half-cooked ingredients
Such as package food that you could just fry up for dinner
Or like bamboo sprouts,
It’s quite some work to prep these
So I like to use ones that are already washed and trimmed
And tomato cans
I recommended this previously
This is a perfect replacement for fresh tomato
And it’s so convenient
For this noodles,
Kao nang,
I recommend storing them in a freezer
This type of flour-based ingredients aren’t fridge-friendly
It will last much longer when frozen
You can also freeze wonton skin
But of course, you gotta defrost it before usage
You can either fry, boil, or sauté Pi dan
It’s pickled cucumber stored in a jar
This curry stock is so convenient when making curry
XO sauce helps boost the flavor
Furikake
Cheese is great for protein source
And I also prep all the seasonings I might need
Minced garlic is a must in Chinese cuisine
I dice and mince up garlic in bulk for future usage
Lots of olive oil and a pinch of salt
Boil until garlic turns light yellow
Then I store it in a jar
You can store up to a month
And green onion
Prepping green onion every day
Is too much work
Prepare a week worth of green onion in advance
And store it with a bit of kitchen towel
Then you can have it fresh for a full week
Having fresh food every single meal
Is hard, especially with vegetables
You can’t store fresh veggies in the fridge for too long
So you gotta plan well
Green leaf veggies are hard to keep fresh, such as lettuce
Plan to have them in the early days of the week
And have veggies like cabbage later on since they last longer
Let’s cook dinner now
Monday
This is pork and shrimp for today
I left them outside to let them defrost
Defrosting went well
Slice some cucumber
Boil the noodles first
Now let’s make sesame sauce
Decorate with cucumber and chili oil on top of the marinated chicken
Roughly toss it around
And let it cool on the side
Let’s wait till it’s tossed and mixed well
Lightly boil the veggies
Sauté canned tomato
And add chicken broth from earlier
This is simple and delicious
Make meatballs from defrosted meat
There you have tomato wonton soup
For shrimp fry, I used dried chili and garlic oil from last prep along with butter
Drizzle some lemon juice at the end
Here we have wonton soup
Garnish green onion and peanuts on the noodle dish
The boiled veggies from earlier
Top it with oyster sauce, garlic oil, and hot oil
Here we have 2 meat dishes, and 1 vegetable dish
The main dish would be chicken noodles
Here’s a closer recipe
Tuesday
We’re using chicken and beef from earlier
Use bell pepper for fresh vegetables
I used instant pickled cucumber and bamboo sprouts
Boil sprouts first
Saute beef with bell peppers
For chicken breast, cook them similar to how I did it during cooking Hongloumeng dish
Really simple. Just stir fry all ingredients cut up in cubes
Here we have 2 meat dishes, 1 veggie dish with white rice
Wednesday
We’re using cod today
Cook it in an oven
Finely chop up instant pickled string beans
Thinly slice cucumber as such
Boil up a clear soup like Pi dan
Minced meat from before
Fry this up after defrosting
Add the chopped string beans to the mixture
Today’s dinner is grilled cod and cucumber Pi dan soup
This must be great with white rice
Thursday
Tonight we’re making something foreign and unusual
Add some seasoning to Kao nang we made before,
Sprinkle parsley and chili with some garlic oil and it will taste even better
And don’t forget to oven-cook it for extra flavor
We’re also making cabbage salad
Lemon mayo yogurt sauce for dressing
It’s got the right amount of sourness
Fry some onion
Zucchinis are quite long-lasting as well
Remember the chicken we left out for curry?
Add zucchinis after a light saute
Chop up curry blocks
We’re making zucchini chicken curry
This is a simple recipe again
Most of the cooking time is allocated for waiting for the chicken to cook thoroughly
Add some cheese,
And raspberry, grapes, and honey for extra flavor
Friday
I am craving tonkatsu today
Using an oven would be much easier
The most complicated part was over last week
You just have to coat it with oil
Pop it in the oven without frosting it
Just enough time to make a wonton
Minced meat and wonton skin should be ready to cook, defrost in advance
This type of wonton isn’t served for its looks
You can make it on one hand, so it’s quick
Fry up an egg with canned tomato
Today we have some cabbage to use
Steam it with some XO sauce
I like adding seaweed shrimp, pork oil, and pickled cucumber on wontons
We’re preparing egg tomato sauté dish with wonton dish
Tonkatsu in the oven and steamed cabbage looks about done right
Here is our dinner for today
It’s Friday,
So things are slightly more complicated today
But we’ve got the weekends coming soon so we could use a bit more time
I wanted to inspire my viewers today
Hoping that they’d take away more than what I showed them
Well that is it for today,
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